Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chocolate chip cookies

Posted on by Leigh

Vegan chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies
Calories: 177kcal

Ingredients

  • 120 g vegan butter or coconut oil softened
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened applesauce
  • 200 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g vegan chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened vegan butter or coconut oil, granulated sugar, and brown sugar until well combined and creamy.
  • Add in the vanilla extract and unsweetened applesauce, and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  • Fold in the vegan chocolate chips or chunks until they are evenly distributed throughout the dough.
  • Using a spoon or your hands, form the dough into cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
  • Gently flatten each cookie with your fingers or the back of a spoon.
  • Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious vegan chocolate chip cookies!
Nutrition Facts
Vegan chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
177
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Sodium
 
86
mg
4
%
Potassium
 
19
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fudgy vegan chocolate cake

Posted on by Leigh

Fudgy vegan chocolate cake

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 15 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 489kcal

Ingredients

  • 250 g all-purpose flour
  • 75 g cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any other plant-based milk)
  • 120 ml vegetable oil (such as canola or sunflower)
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar

For the Chocolate Ganache

  • 150 g vegan dark chocolate
  • 120 ml full-fat coconut milk

Instructions

  • Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the coconut milk over low heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  • Allow the ganache to cool slightly to thicken.
  • Once the cakes are completely cool, spread a layer of ganache on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake with the remaining ganache.
  • Decorate the cake with vegan chocolate chips, cocoa powder, or your favorite vegan chocolate decorations.
  • Slice and enjoy your delicious fudgy vegan chocolate cake!
    This cake is rich, moist, and chocolatey, making it perfect for any occasion, whether you're vegan or not.
Nutrition Facts
Fudgy vegan chocolate cake
Serving Size
 
1 Serving
Amount per Serving
Calories
489
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
7
g
Sodium
 
387
mg
17
%
Potassium
 
212
mg
6
%
Carbohydrates
 
64
g
21
%
Fiber
 
6
g
25
%
Sugar
 
32
g
36
%
Protein
 
7
g
14
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan double chocolate chip cookies

Posted on by Leigh

Vegan double chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 194kcal

Ingredients

  • 240 g vegan butter or margarine
  • 200 g granulated
  • 100 g brown sugar
  • 2 tsp vanilla extract
  • 240 g all-purpose flour
  • 60 g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150 g vegan chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until well combined and creamy.
  • Add the vanilla extract and mix it into the butter-sugar mixture.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
  • Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper or lightly grease it.
  • Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes or until the edges are set but the centers are still slightly soft. Keep in mind that baking times may vary, so keep an eye on them to prevent overbaking.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your delicious vegan double chocolate chip cookies!
    These measurements should give you approximately 24 cookies, but you can adjust the size of the cookies to your preference. Enjoy your vegan treat!
Nutrition Facts
Vegan double chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
194
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
163
mg
7
%
Potassium
 
57
mg
2
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan brownies

Posted on by Leigh

Vegan brownies

Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 brownies
Calories: 314kcal

Ingredients

  • 200 g all-purpose flour
  • 75 g unsweetened cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any plant-based milk of your choice)
  • 120 ml coconut oil
  • 1 tsp vanilla extract
  • 100 g dairy-free chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a square 20×20 cm (8×8 inch) baking pan with parchment paper or grease it lightly.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine.
  • In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
  • Fold in the dairy-free chocolate chips or chunks.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
  • Remove the brownies from the oven and let them cool in the pan for about 10 minutes.
  • After cooling, lift the brownies out of the pan using the parchment paper, and place them on a wire rack to cool completely.
  • Once completely cooled, cut the brownies into squares and enjoy your delicious vegan brownies!
    These vegan brownies are rich, fudgy, and perfect for satisfying your chocolate cravings without any animal products. Enjoy!
Nutrition Facts
Vegan brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Sodium
 
252
mg
11
%
Potassium
 
137
mg
4
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Calcium
 
80
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Microwave fudge

Posted on by Leigh

Microwave fudge

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 375kcal

Ingredients

  • 400 g sweetened condensed milk
  • 300 g semi-sweet chocolate chips
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Prepare a microwave-safe dish. You can use a glass or ceramic dish that's suitable for microwave use.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
  • Microwave the mixture in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and well combined. This should take about 1-2 minutes, but be careful not to overheat it.
  • Once the chocolate and butter are smooth, stir in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Microwave the mixture for an additional 1-2 minutes, stopping to stir every 30 seconds. The fudge should become thick and glossy.
  • Pour the fudge mixture into the prepared dish, spreading it out evenly.
  • If you'd like, you can sprinkle chopped nuts, sea salt flakes, or sprinkles on top of the fudge for added flavor and decoration.
  • Let the fudge cool at room temperature for about 2 hours or until it's firm.
  • Once the fudge has set, cut it into small squares or rectangles.
  • Store the microwave fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
    Enjoy your delicious homemade microwave fudge!
Nutrition Facts
Microwave fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
37
mg
12
%
Sodium
 
114
mg
5
%
Potassium
 
322
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Dairy-free brownies

Posted on by Leigh

Dairy-free brownies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool: 15 minutes
Total Time: 50 minutes
Servings: 10 brownies
Calories: 434kcal

Ingredients

  • 200 g dairy-free dark chocolate chopped
  • 150 g coconut oil
  • 200 g granulated sugar
  • 3 flax eggs (3 tablespoons ground flaxseeds mixed with 9 tablespoons water)
  • 1 tsp vanilla extract
  • 150 g all-purpose flour
  • 40 g unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 g dairy-free chocolate chips or chunks (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a square baking pan (about 20cm or 8 inches) with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dairy-free dark chocolate and margarine (or coconut oil) together until smooth. Stir occasionally to combine. Let it cool slightly.
  • In a small bowl, prepare the flax eggs by mixing the ground flaxseeds with water. Allow it to sit for a few minutes until it thickens.
  • In a large mixing bowl, whisk together the granulated sugar and the flax eggs until well combined. Add the vanilla extract and the melted chocolate mixture. Stir until everything is smooth and well incorporated.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • If you're using dairy-free chocolate chips or chunks, fold them into the brownie batter.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The exact baking time may vary, so keep an eye on it.
  • Once done, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the brownies have cooled, you can cut them into squares and enjoy your delicious dairy-free brownies!
    Feel free to customize this recipe by adding nuts, dairy-free white chocolate chips, or any other ingredients you like. Enjoy!
Nutrition Facts
Dairy-free brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
434
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
142
mg
6
%
Potassium
 
102
mg
3
%
Carbohydrates
 
53
g
18
%
Fiber
 
5
g
21
%
Sugar
 
34
g
38
%
Protein
 
5
g
10
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Coconut cookies

Posted on by Leigh

Coconut cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Calories: 304kcal

Ingredients

  • 200 g unsalted butter softened
  • 150 g granulated sugar
  • 1 egg
  • 250 g all-purpose flour
  • 100 g desiccated coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, desiccated coconut, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Make sure not to overmix; just combine until the ingredients are well incorporated.
  • Take small portions of the dough and roll them into balls, then place them on the prepared baking sheet. Leave some space between each cookie as they will spread while baking.
  • Use a fork to gently flatten each cookie and create a crisscross pattern on top.
  • Bake in the preheated oven for about 15 minutes or until the edges of the cookies turn golden brown.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies have cooled, they are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.
    Enjoy your delicious homemade coconut cookies!
Nutrition Facts
Coconut cookies
Amount per Serving
Calories
304
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
49
mg
16
%
Sodium
 
78
mg
3
%
Potassium
 
77
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
3
g
6
%
Vitamin A
 
436
IU
9
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cookies

Posted on by Leigh

Chocolate fudge cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 282kcal

Ingredients

  • 200 g dark chocolate (70% cocoa)
  • 50 g unsalted butter
  • 150 g all-purpose flour
  • 30 g cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs large
  • 150 g granulated sugar
  • 1 tsp vanilla extract
  • 100 g chocolate chips (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a heatproof bowl, melt the dark chocolate and butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using the microwave in 20-30 second increments, stirring in between, until the chocolate and butter are smooth and fully melted. Allow it to cool slightly.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  • In another bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale in color.
  • Gently fold the melted chocolate mixture into the egg mixture until well combined.
  • Gradually add the dry mixture to the wet mixture, stirring until a soft, sticky dough forms. If desired, fold in the chocolate chips and chopped nuts.
  • Using a spoon or a cookie scoop, drop rounds of dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes. The cookies should be set around the edges but still slightly soft in the center. Remember that they will continue to cook a bit as they cool.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious homemade chocolate fudge cookies!
Nutrition Facts
Chocolate fudge cookies
Amount per Serving
Calories
282
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
82
mg
4
%
Potassium
 
206
mg
6
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
150
IU
3
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.